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Monthly Archives: January 2013

LYL – Hoisin Explosion Chicken

Wednesday is here again fellow workers, and I’m hoping that this week’s recipe was an explosion of deliciousness! I am a hoisin addict, so I’ve been really excited about the Hoisin Explosion Chicken. I keeping with January’s theme of healthy stir-fries (but really, aren’t all stir-fries pretty healthy?) this recipe is chock full of veggies and uses very little oil.

You know the drill – leave a link to your blog post about Hoisin Explosion Chicken below, or leave us your thoughts if you are blog-less.

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Q&C – Hoisin Explosion Chicken

Our next recipe is Hoisin Explosion Chicken on page 114. If you love hoisin sauce as much as I do then I bet you’re excited about this one! Traditionally hoisin sauce is made from toasted mashed soybeans although most brands today contain a number of starches like sweet potatoes, wheat, or rice. It is a sweeter sauce that is commonly found in Cantonese cooking. You should be able to find hoisin sauce in the Asian foods section of almost any grocery store these days. Grace recommends the Koon Chun brand and says that she has found it to be far superior to other brands of soy sauce. If you can find Koon Chun locally it is available on Amazon.com and at Kalustyan’s.

The recipe also keeps with our healthy stir-fry focus this month. it calls for skinless chicken breast, uses only 2 tbsp of oil, and is packed full of vegetables! Try serving it with brown rice instead of white for an additional vitamin boost.

As always, leave any questions or comments you have about the recipe in the comment section below and we’ll try to get them answered before Wednesday!

Wok Winner

Congratulations to Susan Layton who won the 14″ Carbon Steel Wok in our giveaway! Thanks to everyone who left their healthy stir-fry tips and wishes, and get ready for another giveaway coming up soon.

Many thanks to Tane Chan of The Wok Shop in San Francisco for donating the wok!

– Matt

LYL – Stir-Fried Curried Beef

Our first Wok Wednesday of 2013 is here! I hope you enjoyed making the Stir-Fried Curried Beef – not only is it healthy and low in oil and fat, but its also a great dish to warm up a cold winter’s night. Leave a link below to your blog post about the recipe, or for the blog-less among us leave your thoughts! Don’t forget that you can share photos on our Facebook Group, and I’ll also try to post some of those photos here as they come in.

– Matt

Q&C – Curried Beef

New year, new recipe! In honor of “fresh starts” we’ll be focusing on healthy recipes and tips this month, and we’re starting off with Stir-Fried Curried Beef from p. 86 of SFTTSE. This dish is chock full of protein and vitamins and uses less than two tablespoons of oil. It also has a little “heat” from the curry powder, making it perfect for a cold winter day. Here’s some tips before you get started:

  • The recipe calls for shredded ginger – consult page 42 for instructions and a photo on how to shred ginger.
  • If you live in northern climes its probably useless trying to find a tomato worth eating, but you can substitute a few halved grape tomatoes from the grocery store if you don’t have access to a fresh tomato.

Any questions or comments before you give this recipe a go? Leave them in the comment section below and I’ll try to get them answered before Wednesday!

– Matt

New Year, New Wok Giveaway

We’re going to start 2013 off with a bang by giving away a 14″, flat-bottomed carbon steel wok. This is the wok that many of us Wok Wednesdays folk use and the one that Grace recommends. The carbon steel conducts heat wonderfully and is the best metal for attaining that beautiful seasoned finish as you cook with it, and the flat-bottom allows the wok to be used with virtually all Western stoves (electric coils, glass-top, gas, and induction).

wokAll you have to do for a chance to win a brand-new wok is leave a comment below with your answer to the following question:

What is your favorite stir-fry and why? (If you’re new to stir-frying, you can tell us what healthy stir fry you’d be interested in learning)

The contest will run until 11:59pm, Wednesday January 16th. A winner will be chosen at random from the comments.

Many thanks once again to Tane Chan of The Wok Shop in San Francisco for donating the wok! Tane has been a fervent supporter of Wok Wednesdays – check out her shop (both online and if you’re ever in SF) for all your Asian kitchen needs!